stovetop pasta and ham

Name: Stovetop Pasta and Ham
Yield: 4
Cuisine: American
Ingredients: 4 tablespoon(s) butter; 4 tablespoon(s) all purpose flour; 1 teaspoon(s) better than bouillon roasted chicken flavor; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 2 cup(s) milk; 3/4 cup(s) grated parmesan cheese; 1/4 cup(s) chopped green onion .. white and green parts; 1/2 cup(s) baby green peas - fresh or frozen; 2 tablespoon(s) finely chopped red bell pepper - you can use green if you prefer; 1 - 2 cup(s) diced ham; 4 ounce(s) rotini pasta; 1/4 cup(s) very thinly sliced carrot - using a mandolin makes this easy; 1/4 cup(s) very thinly sliced celery - using a mandolin makes this easy; - canned onion rings for garnish; salt and pepper to taste

review

Private Recipe by

Maggie M

@LovingMyKitchen

In The Kitchen, OH

We love pasta and there are so many things you can with all the great pasta choices. And pasta no longer needs to be long thin noodles with red sauce ! So this recipe is kind of a combination of 2 of my other ham and pasta recipes plus some extra ideas that were floating around. It's easy .. it's quick .. it's truly comfort food ! I hope you will give this a try :)

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yield 4 -6

method Stove Top

Ingredients For stovetop pasta and ham

4 Tbsp

butter
4 Tbsp

all purpose flour
1 tsp

better than bouillon roasted chicken flavor
1/2 tsp

salt
1/2 tsp

black pepper
2 c

milk
3/4 c

grated parmesan cheese
1/4 c

chopped green onion .. white and green parts
1/2 c

baby green peas - fresh or frozen
2 Tbsp

finely chopped red bell pepper - you can use green if you prefer
1 - 2 c

diced ham
4 oz

rotini pasta
1/4 c

very thinly sliced carrot - using a mandolin makes this easy
1/4 c

very thinly sliced celery - using a mandolin makes this easy
canned onion rings for garnish
salt and pepper to taste

How To Make stovetop pasta and ham

1
In medium size pot melt the butter over medium heat. Whisk in the flour and stir constantly for about 3 minutes. Add the Better Than Bouillon, salt and pepper and whisk until the BTB is melted and blended in. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes or so.

2
Add the parmesan cheese, green onion, peas, red bell pepper and ham to the mixture and stir. Cook - uncovered - over low heat until heated through. Stir frequently to avoid scorching.
3
While the sauce is cooking, boil the Rotini pasta, the thinly sliced carrots and thinly sliced celery for 10 minutes or until the Rotini is of the doneness you prefer.
4
Do not drain the pasta. Using a slotted spoon, scoop it into the sauce and stir to coat. Use a little of the pasta water to thin the sauce if you find it to be too thick.
5
Heat through then serve in a bowl with a sprinkling of canned onion rings for garnish if desired. Salt and pepper to taste and enjoy !
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